Almond Flour Loaf Cake is light, airy, moist, and addictively delicious! The coconut glaze on top with toasted coconut adds the perfect chef’s kiss. This loaf cake is healthy and grain-free, but still loved by all. You will love this as a healthy brunch or afternoon treat!
Baking a sweetened almond flour-based bread is one of my favorite treats to keep on hand in the freezer! They pair well with coffee or tea, are packed with protein and healthy fats, and easy to heat up for a busy weekday morning for breakfast. My Morning Glory Bread is such a huge hit with my family, that I am consistently looking for new flavors to create!
This almond flour-based bread with toasted coconut on top reminds you of everything you love about warm weather. Toasted coconut on top adds a perfect crunch with the light and airy coconut glaze.
As a nutritionist, I am always seeking ways to enjoy delicious baked goods in the healthiest way possible. Using almond flour as a base provides healthy fats and also enhances the protein content! This coconut flavored loaf is also loaded with MCT oils from the coconut. MCT oils allow your body to produce ketones that are helpful for cognitive health! This is a healthy loaf cake recipe you can feel good about eating anytime of day.
How to make Almond Flour Loaf Cake
Here are the simple ingredients you will need:
- Almond flour
- Coconut flakes
- Baking soda
- Can of full fat coconut milk
- Coconut oil
- Unsweetened shredded coconut
- Unsweetened coconut flakes
- Almond Extract
- Powdered sugar
Preheat the oven to 350 degrees. You start by combining the dry ingredients: flour, coconut flakes, baking soda, and salt. We will also have a separate bowl with wet ingredients: coconut milk, eggs, coconut oil, and honey. Combine the wet ingredients with the dry and pour into a loaf pan. Transfer to the oven!
This recipe comes together with about 10 minutes of prep time and 40 minutes of bake time. Remove the loaf cake from the oven and let cool for 10 minutes before transferring to a cooling rack. Set the oven to broil! We will now make the glaze. Place the coconut flakes and coconut on a baking sheet and toast until browned for 1-2 minutes. Meanwhile, stir together coconut milk, almond extract, and powdered sugar in a medium sized bowl. Transfer the loaf cake to parchment paper. Drizzle the glaze on top, then sprinkle toasted coconut.
Serving and Storing
After cooled, slice and serve! Store in an air tight container in the fridge or countertop for up to 5 days. If you want to freeze and enjoy at a later date, wrap into individual slices first. Simply bring to room temperature before enjoying. This will take about 25 minutes.
Other Loaf Cake Recipes you will love!
- Berry Banana Bread
- Apple Zucchini Bread
- Pumpkin Bread with Chocolate Chips
- Double Chocolate Banana Bread
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Almond Flour Loaf Cake with Coconut Glaze
This Almond Flour Loaf Cake comes together with 40 minutes of bake and is topped with a delicious coconut glaze! This grain-free recipe is moist, airy, and delicious.
For the Loaf Cake:
- 2 cups blanched almond flour
- 1/2 cup unsweetened coconut flakes
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup full fat coconut milk
- 3 large eggs, beaten
- 1 tsp vanilla extract
- 1 tbsp melted coconut oil
- 1/4 cup honey
For the Glaze:
- 1/4 cup unsweetened shredded coconut
- 1/3 cup unsweetened coconut flakes
- 1/3 cup canned full fat coconut milk
- 1/2 tsp almond or vanilla extract
- 1/3 cup powdered sugar
Preheat the oven to 350 degrees F. Gently grease a 9×3 loaf pan and set aside.
In a medium sized bowl, combine the almond flour, coconut flakes, baking soda, and salt. Set aside.
In another bowl, whisk together the eggs, coconut milk, vanilla extract, coconut oil, and honey.
Combine the wet and dry ingredients. Spoon into the prepared loaf pan and level off the top with a spatula until smooth.
Transfer to the oven and bake for 35 – 40 minutes. Remove from heat, and let sit for 10 minutes before transferring to a cooling rack.
Meanwhile, make the topping. Set your oven to a broil. Spread the shredded coconut and coconut flakes onto a baking sheet and broil the coconut on the middle rack for 1-2 minutes. Make sure it's browned and not burned! Remove and let cool.
For the glaze, add the coconut milk to a bowl with almond extract. Stir in the powdered sugar and continue to whisk until it represents a thicker and smoother consistency.
Transfer the loaf to parchment paper before adding the glaze. Gently pour the glaze over the loaf and top with coconut. Let the loaf set in the fridge for about 30 minutes, then slice and serve.
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